Recipes.
Mashed Squash.—Wash, peel, remove seeds, and steam until tender. Place the squash in a clean cloth, mash thoroughly, squeeze until the squash is quite dry, or rub through a fine colander and afterward simmer until neatly dry; season with cream, and a little salt if desired, and heat again before serving. A teaspoonful of sugar may be added with the cream, if desired.
Squash with Egg Sauce.—Prepare, steam till tender, cut into pieces, and serve with an egg sauce made the same as directed for asparagus, page 256.
Stewed Squash.—Prepare, cut into pieces, and stew until tender in a small quantity of boiling water; drain, pressing out all the water; serve on toast with cream or white sauce. Or, divide in quarters, remove the seeds, cook in a double boiler, in its own juices, which when done may be thickened with a little flour. Season with salt if desired, and serve hot.